Ingredients
- Eggs 6-7nos
- Potato -2 nos
- Onion 2 nos
- Tomato 2 nos
- Grated coconut 1 cup
- Egg curry masala - 3tbsp
- Sombu 1tbsp
- Salt
- Oil
- Corriander leaves
Preparation
- Boil eggs and potatoes.
- Remove the shells off eggs and peel the skin of potatoes and keep aside.
- Make a paste with onion and tomatoes by grinding them.
- Heat oil in the pan
- When the oil is hot, add onion, tomato paste and keep stirring until the raw smell goes away.
- Add the egg curry masala and stir for 2 mins.
- Add the cooked potatoes and eggs by cutting both of them into small pieces.
- Add 2 cups of water to it and let it cook for 10 mins.
- Make a paste with grated coconut and sombu and add it to the cooking mixture.
- Add salt to taste and cook for 5 mins.
Egg curry is now ready. Garnish it with corriander leaves and serve with rice or chappathis.
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